Peanut Noodle Salad
This tasty peanut noodle salad is packed with plant-based protein and veggies and then drizzled with a flavorful homemade dressing. It’s perfect for a healthy lunch!
Ingredients & Substitutions
- Rice noodles โ Rice noodles are a great gluten-free option and they soak up the dressing beautifully.
- Edamame โ Cooked and cooled edamame adds a nice protein boost to the salad. Frozen edamame works perfectly and can be quickly steamed or microwaved.
- Carrots โ Shredded carrots add crunch and sweetness. You can use pre-shredded carrots for convenience or grate them yourself.
- Bell pepper โ Red bell pepper adds a pop of color and crunch. Yellow or orange bell peppers would work too if thatโs what you have on hand.
- Cucumber โ A small cucumber, thinly sliced or julienned, adds a refreshing and crisp texture. English cucumbers are great because they have fewer seeds.
- Fresh cilantro โ Chopped cilantro adds freshness and brightness. I really think this is an essential part of the flavor, so don’t skip it!
- Green onions โ Chopped green onions add a mild onion flavor without overpowering the dish. Be sure to only use the green part.
- Crushed peanuts โ 1/4 cup of crushed peanuts adds a delicious crunch. You can substitute with cashews or omit them for a nut-free version.
For the Dressing:
- Peanut butter โ Creamy peanut butter serves as the base of the dressing, providing a rich and nutty flavor. You can use almond butter for a different twist.
- Soy sauce โ Soy sauce adds a nice umami flavor. You can use tamari or liquid aminos for a gluten-free option.
- Lime juice โ A little lime juice adds a bright acidity that balances the richness of the peanut butter. You could substitute with lemon juice or a dash of white vinegar.
- Sesame oil โ Sesame oil gives the dressing a subtle nutty and toasty flavor. Itโs potent, so a little goes a long way.
- Maple syrup or honey โ This adds a touch of sweetness. Maple syrup is a great vegan alternative to honey.
- Garlic powder โ Garlic powder provides a hint of garlicky flavor without overpowering the dressing. Fresh garlic can also be used if preferred.
- Ginger โ Freshly grated ginger adds a slightly spicy flavor. Ground ginger can be substituted, but fresh ginger gives a better flavor.
- Crushed red pepper flakes– If you want to add a little heat, try adding crushed red pepper flakes.
How to Cook Edamame
I buy frozen shelled edamame. You can typically find it in the freezer section at most grocery stores, including Kroger and Trader Joeโs. Cook the frozen edamame according to the package instructions. Usually, this means boiling them in water for about 4-5 minutes until they are tender. Once cooked, drain them and let them cool slightly. If you have leftover edamame, try my sheet pan edamame recipe or toss them into this quinoa salad. You can even roast soybeans to make crispy Parmesan edamame.
Tips & Tricks
- I buy frozen shelled edamame, which take 4-5 minutes to cook in boiling water. I add the edamame to the boiling water with the noodles and cook everything together to save time.
- You can make the dressing in advance. It will thicken in the fridge, but you can thin it out with a splash of water, if needed.
- This recipe is a great meal prep recipe! Since it’s served cold, it makes a great lunch.
More Salad Recipes
If you enjoy this recipe, be sure to check out my quinoa and edamame salad, which is loaded with vegetables and plant-based protein. This southwestern quinoa salad is also a great way to add a rainbow of vegetables to your plate. And this spring roll in a bowl recipe is another great way to enjoy rice noodles!
PrintPeanut Noodle Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 cups 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This tasty peanut noodle salad is packed with plant-based protein and veggies, then drizzled with a flavorful homemade dressing. It’s perfect for a healthy lunch!
Ingredients
For the Salad:
- 8 oz rice noodles
- 1 cup shelled edamame, cooked and cooled (see note)
- 1/2 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 small cucumber, thinly sliced or julienned
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (green part only)
- 1/4 cup crushed peanuts
For the Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly grated ginger
- 1–2 tablespoons water (to thin out if needed)
Instructions
Note: If you’re using frozen shelled edamame, you can cook it with the rice noodles.
- Cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, and ginger. If the dressing is too thick, add 1-2 tbsp of water to thin it out to your desired consistency. Adjust seasoning with sriracha or red pepper flakes if you like it spicy.
- In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, cilantro, green onions, and edamame (if using).
- Pour the peanut dressing over the salad and toss everything together until evenly coated.
- Garnish with crushed peanuts and extra cilantro if desired. Serve immediately or chill for 15-20 minutes for a cold salad.